Roasted Butternut Squash Salad
This delicious roasted butternut squash salad recipe combines the perfect blend of flavors and textures for a healthy and satisfying meal. Perfect for the fall season!
Servings: 4 (main) or 8 (side)
Ingredients
Salad:
- 5 cups butternut squash (cubes), see note 1
- 1 teaspoon salt + some extra
- black pepper , to taste
- 1 tablespoon extra virgin olive oil , see note 3
- 1 cup quinoa (200 grams), see note 4
- 2 avocados (medium), see note 5
- ½ lemon (optional)
Dressing:
- 4 teaspoons extra virgin olive oil
- 4 teaspoons lemon juice , see note 6
- 4 teaspoons honey
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Instructions
- Preheat oven to 400 Fahrenheit (200 Celsius).
- Meanwhile: Peel and cut the squash into bite-size cubes. Transfer onto a baking sheet lined with baking parchment (optional). Season with salt, pepper and olive oil. Toss around well.
- Roast in the oven at 400 Fahrenheit (200 Celsius) for 30 minutes or until done.
- Meanwhile: Rinse the quinoa and cook it following package instructions. Seed the pomegranate and dice avocados. To stop the avocados from turning brown, drizzle some lemon juice over.
- Make the dressing by combining olive oil, lemon juice and honey in a jar. Shake/stir well.
- When the squash is ready, take it out. Add quinoa, pomegranate and avocado. Add dressing and stir everything well.
- Enjoy warm or cold!
Notes
- You will need about 2 pounds (1 kilo) of whole butternut squash or 21 ounces (600 grams) of squash without its skin.
- To save time you can buy ready peeled squash (check if your local supermarket carries it).
- I don’t recommend substituting olive oil with another kind.
- Use any quinoa you like or can buy (red, white or black).
- Make sure to pick ripe avocados!
- You will need about ½ small lemon. Also, you can use the other half to drizzle over avocado, so it does not turn brown.
- I like to add about ½ teaspoon of salt in the water so that the quinoa will not taste bland.
Nutrition
Calories: 486 kcal (24%), Carbohydrates: 63 g (21%), Protein: 10 g (20%), Fat: 25 g (38%), Saturated Fat: 4 g (25%), Polyunsaturated Fat: 4 g, Monounsaturated Fat: 16 g, Sodium: 598 mg (26%), Potassium: 1357 mg (39%), Fiber: 13 g (54%), Sugar: 10 g (11%), Vitamin A: 18756 IU (375%), Vitamin C: 51 mg (62%), Calcium: 118 mg (12%), Iron: 4 mg (22%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
